Winter season brings with it this intense craving for Chinese food for me so I made Chicken Shashlik using Food Fusion’s recipe and Shangrila Seasonings and a sauce to go with it. Plus mama in law made vegetable fried rice and a perfect meal was served to bring some warmth to these chilly days! I’ve tried this recipe several times before and it always turns out amazing and everyone loved it!
Here’s how you make Chicken Shashlik:
Boneless Chicken Cubes ½ Kg
Ginger/ Garlic 1 Tablespoon
Salt 1 Teaspoon
Red Chili ½ Tablespoon
Coriander ½ Tablespoon
Turmeric ¼ Teaspoon
Garam Masala ¼ Teaspoon
Shangrila Vinegar 1 Tablespoon
Shangrila Soya Sauce 1 Tablespoon
Tomato Ketchup ½ Cup
Rosemary ½ Teaspoon
Black Pepper 1 Teaspoon
Salt to taste
Chinese Salt ¼ Teaspoon
Water ½ Cup
Cut vegetables in cubes.
In a bowl add chicken with Shangrila vinegar and Shangrila Soya Sauce, ginger garlic paste and all the spices. Marinate it for 1 hour.
Cut the bell pepper, tomato and onion in square shape.
Assemble the chicken and veggies on shashlik sticks
In a frying pan heat 2-3 tablespoon of oil and place your sticks. Keep turning the sides so all the sides are cooked evenly. (Do not overcook the chicken should remain tender and juicy)
In a saucepan add ketchup, water, salt, black pepper and rosemary, cook sauce for 2-3 minutes.
And voila…a perfect dish for the winter season is ready to serve! FYI…I doubled all the ingredients to increase the quantity. Also I used mixed herbs instead of rosemary in the sauce. I hope you enjoy this recipe. Do share a photo and tag me if you try it out! 🍽️